Candied Ginger Topping
This is an amazing ginger topping for ice cream!
Peel the ginger. I use the bowl of a spoon held upside down, gently scraping the skin off the ginger. This is such a fast and easy way to peel ginger!
Then you carefully slice the ginger into thin slices. The slices should be of uniform thickness so I suggest a sharp mandolin slicer rather than a hand held knife. For a pretty presentation the slices of ginger can be cut into uniform shapes using small cookie cutters.
Preparation of the candied ginger:
1 cup sliced ginger
2 cups water
1 ½ cups palm sugar
baking soda (sodium bicarbonate)
If you are using tender young ginger you may leave the skin on. Older ginger should be peeled. I peel ginger using the bowl part of a spoon held firmly up-side-down and scrape the ginger quickly.
Slice the ginger into uniform roundels about an eighth of an inch thick, and then roll them until they are half the original thickness. You can use a marble pastry rolling pin or gently pound with a meat mallet.
Dust the ginger lightly with the baking soda, and leave to stand for about 10 minutes.
Remove the baking soda by vigorously brushing with a stiff bristled brush to produce a slightly
matte texture to the surface, and then immerse in lime juice for an hour. This has the effect
of heightening the flavor, and also giving the ginger a delicate pink color. Bring the water
to a boil, and stirring continuously add the sugar a little at a time until all is dissolved
and forms a sticky, syrupy consistency.
If necessary, add a touch more water to ensure all the sugar is dissolved. Reduce the heat to very low and add the ginger slices and simmer, very gently, for 10 minutes, then turn off the stove and allow the ginger to cool naturally.
Remove the ginger from the liquid and drain it completely, and put it in a sterile preserving jar, and keep in the refrigerator for at least a week before use. Reserve the ginger syrup in another sterilized jar, to pour over the ice cream.
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